Posts Tagged ‘roast’

Winner Winner Chicken Dinner

December 6, 2009

I love Saturdays.

I’m not the biggest fan of sleeping in, but sometimes it’s completely necessary. We woke up at 2:00 (yes, as in 2:00 p.m. *gasp*), but I had been up for almost 24 hours straight and in travel recovery. There’s nothing better than being home and curled up in your own bed. Add a little homemade comfort food to that equation and life is REALLY good.

After peeling ourselves out of the house, we did a few errands and picked up some fresh groceries. Whole chickens were on sale for $2.99 at Sobeys, so I knew that a roasted chicken dinner, with all of the fixings was exactly what the doctor had ordered.

I like to roast my chicken (or turkey) on a bed of carrots, celery and onions. The veggies act like a roasting pan and elevate the meat to help make the chicken extra crisp.  It also infuses a ton of flavour into the meat. Here’s what it looks like before going into the oven:

I couldn`t wait for Christmas to have stuffing again so I whipped up a quick and easy whole grain stuffing with sage that my mom taught me when I was probably 10 years old.

To add to this delicious chicken combo, I made some classic roasted potatoes and a cucumber and tomato salad with dill. Dinner was heaven.

Sage Stuffing

  • 6 slices of whole grain bread cubed
  • Chopped celery, onion and carrots (about ½ cup each)
  • 2 tbsp butter
  • 3 tbsp dried, ground sage
  • Salt and pepper to taste

In a pan, melt the butter and sauté the veggies for about 3 minutes to soften them a bit. Add the bread, sage, salt and pepper and toss together. That`s it, you`re done. It`s delicious I promise!

Stuff the chicken.

I like to season my chicken with a little melted butter, paprika, salt, pepper and dried garlic. I roasted my chicken in a 375 degree oven for about an hour and a half. I`m not very good at timing things, I just like to keep an eye on them until it looks ready. Maybe a meat thermometer would be a good investment.

Rosemary Roasted Potatoes

  • Quarter as many potatoes as you like
  • Drizzle them with extra virgin olive oil and a little melted butter (helps with browning)
  • Sprinkle on salt, pepper, rosemary, paprika and a bit of onion soup mix (sounds weird, but does add a great flavour)
  • Spread, in a single layer on a baking sheet and place them in the oven with the chicken
  • Cook for 1 hour

Cucumber and Tomato Salad with Dill

  • Chop up some cucumber, tomato and dill
  • Whisk 1 tbsp of red wine vinegar with 3 tbsp extra virgin olive oil
  • Add salt and pepper to taste and a drizzle of honey for sweetness
  • Toss everything together (you may not need to use all of the dressing, but it keeps in the fridge for a few days)

Dinner is served!